Question

Explain why is takes longer to hard boil an egg at high altitudes than at sea level.

Answer 1

@KendrickLamar2014

Answer 2

In high altitudes the atmospheric pressure is lower than at sea level. Then, this means that the boiling point of water on the higher altitude is lower.

All cooking processes are directly affected by atmospheric pressure.

At sea level, water boils at 212º F, but on mountaintops and other high-altitude regions, the boiling point is much lower.

For about every 500 feet of ascent, the boiling point is lowered 1ºF.

At a 7,000 foot elevation, water would boil at about 198º F. Because the water is boiling at a lower temperature, it would take longer to cook food by boiling.